Hoppin' John's Cousin

Hoppin' John's Cousin Recipe
Photo: José Picayo; Styling: Jocelyne Beaudoin
Traditionally, Hoppin' John is served in the South at New Year's because the black-eyed peas represent coins—they're meant to herald prosperity in the coming year. Our version, with all its veggies, is a fresher, healthier update. This side dish can be made a day ahead and is, in fact, better after the flavors have had a chance to meld.


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 112
Fat 2.6 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 4.2 g
Carbohydrate 18.1 g
Fiber 2.7 g
Cholesterol 11 mg
Iron 1.4 mg
Sodium 294 mg
Calcium 45 mg


1 cup dried black-eyed peas
2 teaspoons olive oil
1 cup chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 cups water, divided
1 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
3 ounces andouille sausage, cut into 1/4-inch cubes
1 (14.5-ounce) can diced tomatoes, drained
1 bay leaf
1 cup water
1/2 cup uncooked long-grain rice
1/4 cup thinly sliced green onions (optional)


1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeño); sauté 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.

3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions, if desired.

Liza Schoenfein,

Cooking Light

December 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note